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Sripraphai

Click here for a review by former New York Times restaurant critic, Frank Bruni, in November 2004.

Really good Thai food is difficult to find in New York City, although places that offer pad thai and tom kha gai are a dime a dozen in this town. Sripraphai is one of the few that excels, in my opinion. Long may it continue.

And while you could come here and get the usual Thai restaurant standbys — pad thai in its innumerable variety, tom kha gai (chicken soup with straw mushrooms, lime and coconut milk) and fried pork with basil, garlic and black pepper, you would be doing yourself a disservice if you didn’t order at least one of Sripraphai’s signature dishes. For example:

Slight correction: the 3rd photo is duck and watercress over rice and the 4th photo is pork with chilis and basil (not over rice–that was separate). But yes, it was a good meal, and I had the last of the halo-halo as an evening snack.